Family Values Approved Halloween Ghost Cookies Recipe

maxresdefault(StopMasturbationNOW)— Fall is one of the best times of the year. Hard working Americans get to reap the fruits of their labor, football is back, and baseball gets its World Series. But another one of the best things of the fall is Halloween and all the fun costumes and treats. Today we share one of the best treats of the year…Ghost Cookies.

 

Here are the ingredients your wife will need:

  • 22 chocolate wafer cookies
  • 1 envelope (2-3/4 tsp) unflavored gelatin
  • 1 cup granulated sugar
  • Brown mini candy-coated chocolate pieces
  • 1 1/2 cups fine-crystal sugar

Directions

Line cookies in a single layer on a baking sheet with sides; set aside. In a medium mixing bowl, sprinkle gelatin over 1/3 cup cold water to soften.

In a small saucepan over medium-high heat, dissolve granulated sugar in 1/4 cup water, stirring. Remove spoon, brush inside edges of pan with water to remove sugar crystals and boil until the temperature reaches the soft-ball stage (238 degrees F) on a candy thermometer. Add mixture to gelatin and, using an electric mixer, whisk on medium speed for 3 min. Increase speed to high and whisk until soft peaks form, 8 to 10 min.

Transfer marshmallow to a piping bag fitted with a 1/2-inch-diameter plain tip, or coupler, and immediately pipe pointed mounds onto cookies (pipe just 5 ghosts at a time so marshmallow doesn’t set before you decorate). Working quickly, add candy eyes and coat generously with crystal sugar. Allow ghosts to set about 1 hr before serving; store in a covered container for up to 2 days. Makes 22 cookies.

 

You can arrange the ghosts in a group like they are in a meeting or outside in a field, no matter what this is one of the best treats for the year.
Halloween-cake2 ghost-meringue-cookies-close

 

 

 

 

 

4 Comments on Family Values Approved Halloween Ghost Cookies Recipe

  1. “Here are the ingredients your wife will need”
    Fuck you. That’s all I have to say, coming from a straight white male.

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